Description
This Top Chicken Cabbage and White Bean Soup features tender chicken, hearty vegetables, and wholesome beans, creating a comforting dish that’s easy to prepare and packed with flavor. Perfect for quick dinners or meal prep year-round!
Ingredients
Scale
- 1 tbsp avocado oil
- 1 yellow onion, finely chopped
- 5 cloves garlic, minced
- 1.5 lbs chicken thighs
- 64 ounces chicken broth
- ½ cup brown rice
- 1 small head cabbage, thinly sliced (about 6 cups)
- 2 tsp lemon zest from 2 lemons
- 1 (15-oz) can white beans, drained and rinsed
- 5 ounces baby spinach, chopped
- ½ tsp sea salt, to taste
Instructions
- Heat the avocado oil in a pot over medium heat until shimmering.
- Add the chopped onions and minced garlic; sauté until onions are soft.
- Season the chicken thighs with salt, add to pot, and brown for 5-7 minutes.
- Pour in the chicken broth, scraping the bottom of the pot, and bring to a gentle boil.
- Stir in brown rice, cover, and simmer for 20 minutes until rice is tender.
- Add sliced cabbage to the pot and cook for 10 minutes.
- Stir in drained white beans and chopped spinach; cook for 5 minutes until spinach wilts.
- Finish with lemon zest and adjust salt to taste.
Notes
Store in airtight containers in the refrigerator for up to 4 days.
Freezes well for about 3 months; leave space in containers for expansion.
Feel free to customize with different vegetables or spices for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg